Coconut Shortbread Cookies

1 cup (1/2 lb.) butter, softened
1/4 cup granulated sugar
1 tsp. vanilla
2 cups all-purpose flour
1/4 tsp. salt
2 cups flaked coconut
About 1 cup powdered sugar

In a large bowl of an electric mixer, beat butter until it is creamy; add granulated sugar and beat until smooth. Mix in vanilla. In separate bowl, stir together the flour and salt; gradually add to butter mixture, blending thoroughly. Add coconut flakes and mix until well combined. Shape dough into a roll about 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Unwrap dough. Using a knife, cut into 1/4-inch-thick slices; place slices slightly apart on ungreased baking sheets. Bake in a 300° oven for 20 minutes or until cookies are firm to the touch and lightly browned on bottoms. Transfer the cookies to racks and let cool for 5 minutes. Sift haft the powdered sugar on top to cover cookies lightly. Let cookies cool completely. Store airtight.
Bakes about 4 dozen.